| 摘要 |
A vinegar composition containing sucralose is provided to make sushi since the composition has strong sweetness without high calory. A vinegar composition comprises 0.01-0.1 weight% of sucralose which is denoted by C12H19Cl3O8. The sucralose has under 0.5% loss rate in storing at pH 3 for one year, is stable at pH 4~7, and daily dose(ADI) is 0.0-15.0mg/kg. A method for manufacturing the vinegar composition comprises: a step of isolating tangerine juice; a step of mixing with sucralose, ethanol(spirit), salt and water; a step of maturing and stabilizing after fermenting acetic acid by injecting the mixture in fermentation tank a step of filtering and storing in container tank.
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